Baked Potato Gnocchi
by Editorial Staff
Gnocchi – Italian dumplings, for the preparation of which semolina, cheese, potatoes are most often used. Served with tomato sauces, butter, pesto. Can be frozen for future use. See the recipe!
Cook: 1 hour
Servings: 4-6
Ingredients
- Potatoes (peeled) – 600 Grams
- Egg Yolk – 2 Pieces
- Hard cheese – 50 grams
- Mozzarella Cheese – 100 Grams
- Semolina – 150 Grams
- Onion – 1 Piece
- Garlic – 2 Cloves
- Bulgarian pepper – 1 Piece
- Tomatoes in their own juice – 300 Grams (or juicy tomatoes)
- Salt – 1 Teaspoon
- Ground black pepper – 0.5 Teaspoons
- Wheat flour – 1 tablespoon. spoon (for burning the table)
Directions
- Prepare food. Let’s get started! Boil potatoes “in their uniforms”, cool, peel.
- Grate potatoes on a fine grater.
- Add semolina, egg yolks, salt, ground black pepper, grated hard cheese. Stir.
- Potato dough is ready. It is plastic, pleasant to sculpt.
- Grind the work table or wooden board with flour, roll out the dough with sausages. Cut into pieces, roll each piece with a fork to shape.
- Put the gnocchi in boiling salted water and cook for 5 minutes from the moment of boiling.
- Throw the gnocchi into a colander, fill with a tablespoon of vegetable oil.
- Peel vegetables and chop finely. Fry in vegetable oil. Peel the tomatoes and cut into small pieces. Add to almost cooked fried vegetables and simmer until tender (10-12 minutes).
- Stir the gnocchi with the tomato sauce, transfer to a fireproof dish, adjust the salt and pepper.
- Top with mozzarella slices. Put in a hot oven for 15 minutes, temperature 200 degrees.
- Baked potato gnocchi are ready, help yourself!
Bon appetit!
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